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Do you ever crave foods that you normally don't eat? A couple weeks ago I really, really wanted some broccoli. I like broccoli fine, but don't usually seek it out. So, with Aldi's wonderfully low prices on produce, I bought some broccoli and went to work making this slaw dish. It's not only on smittenkitchen.com, it's also in her cookbook.

This is an easy dish that is a great make-ahead, and I ate it at least 2-3 days for my entire lunch. It stays with you a little while. I like that. So, I recommend this recipe. See notes for suggested changes/ a warning.

Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops.

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.

Should keep up to a week in the fridge.

Notes

My warning- I made this dish in February, which means that fresh onions are not happening right now. Onions are "hotter" or stronger in winter, so the onion I used was kicking. You can avoid this by doing one of the following:

Use shallots for the whole thing- they have a milder flavor

After chopping your onion, place in a strainer and rinse and allow to drain for a few minutes